Burger Theory, 37-38 St Stephen’s Street, Bristol BS1 1JX; 0117 929 7818; burgertheory.co.uk
To make burgers: 4 soft burger buns mayonnaise rocket leaves, to serve 1 tomato, sliced 1 red onion, sliced handful feta cheese, crumbled handful sundried tomatoes, chopped
4 Heat a frying pan to a medium heat and fry the burgers for 3 minutes on either side. 5 Whilst they are cooking, toast the buns and dress with the mayonnaise, rocket, sliced tomato and red onion. 6 Once the burger is cooked let it rest for 1 minute, then place on top of the salad. Crumble the feta and chopped sundried tomatoes on top of the patty and spread a decent amount of the pesto on the inside of the bun lid.
Or to make linguine: 300g dry linguine pasta rocket leaves, to serve large handful feta cheese, crumbled large handful sundried tomatoes, chopped
Or to make linguine: 3 Bring a pan of salted water to the boil, and heat a frying pan to a medium-low heat. 4 Add the pasta and cook until al dente. Meanwhile, roll the chorizo mix into balls and fry in a little oil, making sure they brown evenly and cook right through. 5 When the pasta is ready, drain it, reserving a few tablespoons of the water. 6 Add the pasta to the pan with the meatballs and pour in the reserved pasta water, a little at a time, mixing until a nice, silky consistency is achieved. Stir the pesto and the rocket though, and take off the heat. 7 Transfer to plates, scatter the feta and sundried tomatoes over the top, and drizzle with olive oil.
1 Thoroughly mix the pork, garlic, red wine, paprika and salt together in a bowl and leave to rest in the fridge for 2 hours. 2 Blend all the ingredients for the pesto together in a food processor (we like to leave it a little coarse) and season. To make burgers: 3 Divide the chorizo mix into 4 equal potions and form into flat, round patties.
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